Adapted from the The Barefoot Contessa, this fat-free version of Butternut Squash was my first experience with vegetable. I exchanged the oil with broth and added garlic. Delicious! It had me dancing! I was making it for a patient but I ate it all. Be careful with the amount of tossing and the amount of broth. It can come out gooey. Also, if buying the pre-cut pieces, look for the darker orange pieces, otherwise they are tougher, take longer to cook and can be a bit tasteless.
Ingredients:
2 cups of Butternut Squash, peeled and diced or purchase the prepared pieces sold in Whole Foods
About 1 cup of Vegetable Broth
Garlic, minced
Salt and Pepper to taste
Directions:
1. Peel the squash with a carrot peeler. It's a pain in the neck. So watch a good movie while you do it - or buy the pieces already prepared. My experience is that the whole squash yields a better result. But you don't always have the time. Dice into 1/2 to 3/4 inch chunks.
2. Mince the garlic.
3. Lightly salt and pepper the squash and then toss it with the garlic in a mixing bowl with maybe 1/4 cup of Vegetable broth. Mix thoroughly.
4. Place in one layer in an oven-proof glass dish with Vegetable Broth about 1 cm deep.
5. Roast at 400 degrees for 25 to 30 minutes. Toss once or twice. Keep your eye on it and add broth to keep it from burning. Serve now or later. It keeps well.
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